Zucchini-Pumpkin Bread

Zucchini-Pumpkin Bread

Recipe adapted from Janet and Greta Podleski

Servings1 slice

Prep Time15 minutes

Cook Time50 minutes

Ingredients

• 1-1/2cups whole wheat flour
• 1/2cup all-purpose flour
• 1/4cup ground flaxseed
• 2tsp baking powder
• 1tsp baking soda
• 1tsp cinnamon
• 1/2tsp sea salt
• 1 bananamashed
• 1cup canned pure pumpkin
• 1 zucchinigrated
• 1/2cup non-fat Greek yogurt
• 2Tbsp skim milk
• 1/4cup honey
• 1/4cup coconut oilmelted
• 1 eggor a flax egg
• 3Tbsp mini chocolate chips

Instructions

1. Preheat oven to 350 F. Spray a 9 x 5 loaf pan with non-stick spray and set aside.
2. In a medium bowl, combine the flours, baking soda, baking powder, cinnamon, and salt.
3. In a large bowl, combine the banana, pumpkin, zucchini, yogurt, milk, honey, coconut oil, and egg.
4. Add the dry ingredients to the wet ingredients and stir to combine. Fold in chocolate chips.
5. Pour batter into prepared pan and bake in oven for 45 - 50 minutes, or until a toothpick inserted into the centre of the loaf comes out clean. Cool in pan on a wire rack.

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